Classic (Vegan) Peanut Butter Cookies #veganrecipe #veganheaven

Classic (Vegan) Peanut Butter Cookies #veganrecipe #veganheaven

Thick, chewy, exemplary nutty spread treats, in vegetarian structure! These treats have so much shelled nut y enhance, you'd always be unable to tell they're veggie lover!

This formula is magnificently simple. Basic fixings, no cooling, no bizarre sh*t. We ain't got time for that. Under 30 minutes and you have yourself some thick, delicate, peanuty, impeccably crinkled, new out the stove, nutty spread treats. The best thing about these is the means by which thick and delicate they are. No flimsy, brittle treats here! Additionally they're made all vegetarian, and all yummy.

So yummy truth be told, I prescribe multiplying (or notwithstanding significantly increasing) the formula in case you're encompassed by other nutty spread darlings.. these scarcely endured 24 hours in my home. The pile of treats appeared to relentlessly diminish each time I saw them. Progressively verification that evacuating creature items does not compare to an expulsion of delightfulness – I'll treat cheers to that! This is another treat that will have all the non-veggie lovers tricked. Not a distinction to be seen or tasted. Indeed, they'll likely ask you how you made such magnificent treats! Victory!

Veggie lover + nutty spread + treats = the most flawlessly awesome. Your gauges for nutty spread treats will authoritatively be raised after these!

Also Try Our Recipe : Chickpea Nuggets

Classic (Vegan) Peanut Butter Cookies #veganrecipe #veganheaven


Dry Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt

Wet Ingredients:

  • 1 cup peanut butter, unsalted and unsweetened
  • 1/2 cup vegan butter, room temp (I used Earth Balance)
  • 1/2 cup cane sugar
  • 1/2 cup brown sugar
  • 1/4 cup dairy free milk, unsweetened
  • 1 tsp vanilla extract


  1. Preheat oven to 350 F
  2. In a medium bowl, mix together all dry ingredients (flour, baking soda, baking powder, and salt) and stir to combine
  3. In a large bowl, mix together peanut butter and room temperature vegan butter using an electric or stand mixer (if you're peanut butter is too hard or stiff, gently heat it in the microwave for 15-30 seconds)
  4. Add in both types of sugar to peanut butter/butter mixture and continue to mix until combined
  5. Add in dairy free milk and vanilla extract and mix once more
  6. Add the dry ingredient mixture to the wet and mix until fully incorporated
  7. To make these big and thick, scoop dough balls of 3 tbs and place onto a parchment lined baking sheet (I used my medium cookie scoop and scooped 2 balls per cookie and combined them into 1 giant ball)
  8. Using a fork, gently press a crisscross pattern on the top of the cookies. As you press they will flatten a bit, but make sure they're still relatively thick
  9. Bake in preheated oven for 15-18 minutes, or until edges are firm and bottoms are golden brown
  10. Allow to cool on pan for 5-10 minutes, then transfer to wire cooling rack to finish cooling (or eat while they're warm!)
  11. Enjoy!

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